From the Flour & Herbs kitchen
These cheddar garlic drop biscuits have craggy golden tops, pockets of sharp cheddar, and a warm roasted garlic-pepper bite. Scoop the soft buttermilk dough straight onto the baking sheet for buttery biscuits ready in about 33 minutes.
The biscuit that makes soup feel like supper
Roasted garlic, onion, and black and white pepper bring savory depth to the cheddar. Buttermilk keeps the flavor tangy, while a light hand with the dough helps the centers stay tender. Leave the scoops a little rough: those uneven edges bake into the best crispy bits.
Bread, Pizza & Baking
Cheddar & Roasted Garlic Pepper Drop Biscuits
By Flour & Herbs · American-inspired · Side dish
Total: about 30–33 minutes. No rising time needed.
Ingredients
Check off ingredients as you go.
For the biscuits
For the finish
Let's bake
- Heat the oven. Preheat to 425°F / 220°C, conventional. Line a large baking sheet with parchment paper.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and Roasted Garlic Pepper Seasoning in a large bowl.
- Work in the butter. Cut or rub the cold, diced butter into the flour until you have coarse crumbs with a few pea-sized pieces. Toss in the grated cheddar.
- Bring it together gently. Pour in the cold buttermilk and fold just until no pockets of dry flour remain. The dough should be soft and sticky. Do not beat or knead it.
- Scoop, don't shape. Divide into 10 roughly equal mounds on the baking sheet, leaving about 2 inches between them. Keep the tops craggy.
- Bake until golden. Bake for 15–18 minutes, until the tops are golden and the bottoms are lightly browned. The centers should be set, with no wet dough; bake a little longer if needed.
- Brush and serve. Brush the hot biscuits with the melted finishing butter. Let cool just enough to handle, then serve warm.
A few little things that help
- Keep the butter and buttermilk cold until you need them. Small butter pieces help create a tender crumb.
- Stop folding as soon as the flour disappears. Extra mixing can make the biscuits tough.
- Check your seasoning label before adding salt; cheddar contributes salt too.
To serve: Set a basket beside chili, roast chicken, or a bowl of vegetable soup.
Estimated nutrition: About 225 calories per biscuit (1/10 recipe), including the finishing butter. Calories vary with brands and portion size. Contains wheat and milk; check all ingredient labels.
Before you start
Use a large baking sheet and a scoop or two spoons. Keep the butter and buttermilk cold, and heat the oven before mixing so the dough can go straight in.
Storage and reheating
Cool on a rack before sealing. Keep airtight at room temperature for up to 2 days, or freeze for longer storage. Warm in a moderate oven to refresh the crust.
Featured seasoning
Roasted Garlic Pepper
Roasted California garlic, onion, and black and white pepper bring a savory kick to these buttery cheddar biscuits.
In this recipe: Whisk 2 teaspoons into the flour mixture so the flavor runs through every bite.
Shop Roasted Garlic Pepper →One jar, more possibilities
Toss with potatoes and olive oil before roasting, sprinkle over buttery green beans, or add a pinch to scrambled eggs. Keep it beside the stove for an easy garlic-pepper finish.
For another savory bake, try our Honey-Herb Butter Dinner Rolls.